Spicy Beer-Steamed Shrimp

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Created by recipes

29-4 Fall Issue

Founder of My Husband’s Nuts and wife to an almond farmer, Jennifer Rogers-Etcheverry was able to bring us something fun, fabulous, totally refreshing, and a bit unexpected! Her twist on salsa will have you raving and wanting to put it on everything.

Description

28-3 Dream Homes Issue
Entertaining the Bakersfield Way

You will want to have a good supply of bibs on hand, lots and lots of napkins, and a good supply of pre-moistened towelettes. Seafood is delicious but it can be messy.

Ingredients

1 (12-ounce) bottled or canned beer
2 tbsp. crab boil
3 cloves garlic, peeled and crushed
1 lb. tiger prawns with shell
3 oz. Old Bay Seasoning
1 (12 oz.) jar cocktail sauce

Methods/steps

In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer.
Put the steamer basket in place and carefully toss all your shrimp into the basket. It’s important you don’t submerge shrimp, so remove some liquid if necessary.
Season the shrimp with Old Bay seasoning and cover.
Steam shrimp until pink.
Eat by removing shells as you go and dipping in cocktail sauce.